Choc Olive Oil Mousse (Gluten & Dairy Free)
Rich, airy, deeply chocolatey, and totally dairy-free!
There’s nothing better than a dessert that feels indulgent but is secretly simple to make! This Choc Olive Oil Mousse is all of that and more: light and fluffy, yet rich and smooth, with just the right amount of sweetness.
There’s a few reasons why I love this dessert; that it’s gluten and dairy free without sacrificing the indulgence, and that the magic lies in two humble but powerful ingredients; good-quality olive oil and a pinch of sea salt.
This mousse is the perfect make-ahead dessert for dinner parties, date nights, or whenever you're craving something a little special.
So are you ready to up your dessert game? Here’s what you’ll need to make enough for 4-5.
Ingredients
170g 62% chocolate (dairy free), broken into pieces
4 eggs, separated
1/2 cup light olive oil
2 tsp vanilla bean paste
1/4 tsp sea salt
3 tbsp golden caster sugar
To serve
Extra virgin olive oil
Flaky sea salt
Let’s get going!
BREAK the chocolate into small pieces and place it in a heatproof bowl over a pot of simmering water (double boiler) or melt in the microwave. Stir until melted and smooth. Remove from heat and let cool slightly.
WHISK the egg yolks, olive oil, vanilla bean paste, and sea salt in a medium bowl until combined.
WHISK the melted chocolate into the yolk mixture until smooth. Set aside.
BEAT the egg whites with an electric mixer in a clean, dry bowl until soft peaks form. Add the golden caster sugar, one tablespoon at a time, and continue beating until the mixture forms glossy, stiff peaks.
FOLD gently one-third of the egg white mixture into the chocolate mixture to loosen it. Alternate between using a perforated spoon and a whisk to fold the remaining egg whites into the chocolate mixture in two batches. This helps ensure the whites are properly incorporated without deflating the mousse.
POUR the mousse into a small serving bowl. Cover and refrigerate for at least 2 hours or until set.
TO SERVE use a hot dessert spoon to roll out a scoop of mousse and place it on a small dessert plate. Drizzle with a dash of good-quality extra virgin olive oil and sprinkle with flakey sea salt. Fresh raspberries or boysenberries are also a perfect add on!
If you’ve tried this one, I’d love to know what you think! It’s certainly a crowd fave here!
